Aka, Peruvian pesto pasta. A perfect recipe for the abundance of basil you may have at the end of summer. Adapted from this recipe (which includes some very interesting background on the dish).
Ingredients:
- 1 lb. spaghetti
- 2 Tbsp. extra-virgin olive oil
- ¼ cup chopped red onion
- 4 garlic cloves, chopped
- ¼ cup of chopped walnuts (can sub pecans)
- 1½ cups fresh basil
- 3 cups spinach
- ½ cup evaporated milk
- 1 cup crumbled queso fresco
- Salt and Pepper
Method:
Cook 1 lb. spaghetti to al dente, reserving about ¼ cup pasta water.
Heat 2 Tbsp. extra-virgin olive oil in a large pan. Add ¼ cup chopped red onion and 4 garlic cloves, chopped to the pan. Sauté the mixture until the red onion loses its color and the garlic is slightly brown. Remove from the pan and set to the side. Add ¼ cup of chopped walnuts to the same pan and cook over medium heat until aromatic. Remove from the pan and set aside.
To a blender, add the sautéed mix and toasted walnuts along with 1½ cups fresh basil, 3 cups spinach, ½ cup evaporated milk, and 1 cup crumbled queso fresco. Blend until smooth and a vibrant green. From here, add salt and pepper to taste, and blend again.
Over medium heat, add the sauce back to the same pan used earlier and cook, slightly simmering until the sauce has lightened in color. Turn off the flame and add in the cooked pasta, tossing to evenly coat.
Promptly serve, with reserved onion and walnuts and more basil and crumbled queso fresco on top.
Happiness & Hominy 